• Maddylane

Best Potato Salad With Mustard and Mayonnaise

Updated: 6 days ago

This creamy potato salad recipe features mustard and and mayonnaise with eggs and pickles.

I think that potato salads are by far our favorite summer salad, as it goes with everything. Easy to make, always a crowd pleasure, especially at BBQ's. For added flavorful zest, I like to add a touch of Worcestershire sauce and a dash of Balsamic vinegar to the dressing.

Prep Time: 20 minutes

Cook Time: 10-15 minutes depending on how firm you like your potatoes


  • 4 cups water

  • 1 teaspoon salt

  • 4 cups quartered small new red potatoes

  • 1/2 cup sliced 1/4-inch celery

  • 2 boiled eggs as you choose, see my trick for chopping the eggs into small pieces below

  • 1 dill pickle, chopped in small pieces

  • 1/4 cup chopped red onion

  • Fresh herbs; chopped rosemary, parsley, chives or whatever you prefer or have (or dried herbs de Provence)

Mustard and mayonnaise dressing

  • 1/2 cup mayonnaise

  • 2 tablespoons country-style Dijon mustard (sometimes I like to use honey Dijon)

  • 1 tablespoon mustard seed

  • 1 tablespoon olive or avocado oil

  • 1/2 teaspoon celery salt

  • 1/2 teaspoon ground pepper

  • A dash of Worcestershire sauce

  • A dash of Balsamic vinegar

* My tip to cutting the eggs in tiny pieces. This is a strawberry cutter, there are some similar for eggs, but this is all I had. You place the boiled egg into the wire cutter and close. Take the pieces and place them in the opposite direction and chop again. Now you have perfect little egg pieces for your potato salad without making a huge mess.


  1. STEP 1 Combine water and 1 teaspoon salt in 3-quart saucepan. Cook over high heat until water comes to a full boil. Add potatoes. Continue cooking 12-15 minutes until potatoes are fork tender or to your liking. Drain the potatoes; rinse with cold water. Let sit while you make the dressing.

  2. STEP 2 Chop your the eggs, onions and pickles in small pieces. Stir all the dressing ingredients together. Add all remaining ingredients except the fresh herbs in large bowl over the potatoes. Add the dressing on top, toss the potatoes to coat. Add the fresh herbs and cover. Refrigerate for at least 2 hours.

Serve and simply enjoy!